Quick Coconut Cream Pie

1 package (5.1 ounces) instant vanilla pudding mix
1-1/2 cups cold milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup flaked coconut, toasted, divided
1 pastry shell, baked or graham cracker crust (8 or 9 inches)

In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Makes 6-8 servings.